POSITION SUMMARY
The Culinary Services Director holds a pivotal leadership role overseeing the entire culinary department, ensuring a high-quality dining experience for residents.
RESPONSIBILITIES
Include but are not limited to the following:
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Provide strategic leadership by developing and implementing the culinary department’s strategic vision and goals in alignment with the overall Community.
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Lead and mentor the culinary team, promoting a culture of excellence and continuous improvement.
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Oversee the daily operations of the culinary department, ensuring efficient and high-quality meal service to residents.
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Monitor the performance and quality of the culinary services, implementing changes as needed for improvement.
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Develop and manage the culinary budget, including food costs, labor, and kitchen maintenance, to ensure financial targets are met.
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Analyze financial data to identify trends and opportunities for cost savings.
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Regularly review and update kitchen policies and procedures to comply with current health codes and industry standards.
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Lead the creation and revision of menus, incorporating resident feedback and dietary needs to ensure variety, nutrition, and satisfaction.
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Engage with residents to gather feedback on meal services and dietary needs, fostering a positive dining experience.
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Organize special culinary events or initiatives to enhance the dining experience and promote a sense of community among residents.
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Negotiate with suppliers and vendors to secure high-quality ingredients and kitchen supplies at competitive prices.
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Conduct inventory management practices to ensure a consistent and efficient supply chain.
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Implement comprehensive training programs for culinary staff to ensure skill development and adherence to industry standards.
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Conduct performance evaluations and identify opportunities for professional growth.
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Supervisory Responsibility: Yes.
QUALIFICATIONS
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Education & Experience:
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Must possess a minimum of a high school diploma or equivalent, Bachelor’s degree in Culinary Arts, Hospitality, Nutrition, Food Service Management, or related field preferred.
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At least 3-5 years of experience in the culinary field, with preference for backgrounds in healthcare, senior living, or hospitality industries.
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Role requires a profound understanding of culinary arts, leadership, organization, and management skills.
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Experience in a supervisory role.
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Knowledge, Skills & Abilities:
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Having positive and effective communication skills with residents and culinary team.
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Understanding of basic healthcare principles or practices.
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Familiarity with safety protocols and infection control measures.
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Understanding of basic food safety and sanitation principles.
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Demonstrated leadership experience, such as supervisory or team lead roles.
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Ability to provide physical assistance and support to residents with mobility challenges.
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Proficiency in maintaining accurate records and documenting observations.
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Capability to remain calm and compassionate in challenging situations.
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Problem-solving abilities to promptly address concerns or complaints, with the ability to quickly pivot from one task to the next.
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Demonstrate excellent customer service skills, with the ability to foster positive relationships.
